I don't think I'll ever make just a boxed cake again -- these changes made a regular white cake mix taste so much better! Everyone who tried these cupcakes was impressed!
Ingredients:
A traditional box cake, plus...
...add one more egg.
...use melted butter instead of oil, and double the amount.
...use milk instead of water.
...add 2 teaspoons of vanilla.
Fill cups 3/4 full.
Preheat oven to 350 degrees, but reduce to 325 degrees if baking cupcakes.
Bake for 25 minutes.
Pre-frosting.
Deliciously moist!
A few notes from me --* this made a ton of cupcakes. One box (that would normally yield 18-20 cupcakes) made 30+!
* I filled many of mine higher than the 2/3 recommendation, and I would not recommend that! These don't "puff up" as much as the traditional boxed mix, so the ones that I overfilled just sort of "draped" onto the cupcake pan and weren't as presentable even when frosted.
* I used an ice cream scoop to fill the cupcakes. This worked great, but I'll just make sure that the scoop isn't overflowing next time so that the cupcakes are only 2/3 filled prior to baking.
Verdict: success!
I'd never heard this one- will definitely try!
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